Fish Cutlets

Ingredients:

For the Fish Mixture:

• 500g fish fillets (such as cod, tilapia, or mackerel)
• 1 large potato (boiled and mashed)
• 1 medium onion (finely chopped)
• 2-3 garlic cloves (minced)
• 1-2 green chilies (finely chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1/4 tsp black pepper
• 2 tbsp fresh coriander leaves (chopped)
• 1 egg (lightly beaten, for binding)
• 1-2 tbsp lemon juice (optional)

For Coating:

• 1/2 cup breadcrumbs (or more, as needed)
• 1/4 cup all-purpose flour (for dredging)
• 1 egg (beaten, for dipping)
• Oil for shallow frying

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Instructions:

1. Cook the Fish:

1. In a large pan, steam or boil the fish fillets until fully cooked and flaky (about 8-10 minutes). If boiling, add a little salt to the water. Drain the fish and let it cool slightly before flaking it into small pieces.

2. Prepare the Fish Mixture:

1. In a large mixing bowl, combine the flaked fish and mashed potatoes. Add chopped onions, minced garlic, green chilies, ginger-garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, black pepper, and salt. Mix everything well.
2. Stir in the chopped fresh coriander and lemon juice (if using). Check the seasoning and adjust as needed.
3. Add the beaten egg to help bind the mixture together. If the mixture is too loose, you can add a little more mashed potato or breadcrumbs to achieve a firmer consistency.

3. Shape the Cutlets:

1. Take small portions of the fish mixture and shape them into round or oval patties (cutlets). You can make them as thick or thin as you like.

4. Coat the Cutlets:

1. Dredge each cutlet first in all-purpose flour, then dip it into the beaten egg, and finally coat it in breadcrumbs. Ensure each cutlet is evenly coated on all sides.

5. Fry the Cutlets:

1. Heat oil in a shallow frying pan over medium heat.
2. Once the oil is hot, gently add the prepared fish cutlets to the pan. Fry in batches to avoid overcrowding.
3. Fry each cutlet for 3-4 minutes per side or until they are golden brown and crispy.
4. Remove the cutlets from the oil and place them on paper towels to drain excess oil.

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Serve:

Serve these delicious fish cutlets hot with a side of mint chutney, tamarind chutney, or ketchup.

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Nutritional Values (per cutlet, assuming 10 cutlets):

• Calories: ~150-180 kcal
• Protein: ~10g (from fish and egg)
• Carbohydrates: ~15g (from potatoes and breadcrumbs)
• Fat: ~8g (from oil and breadcrumbs)
• Fiber: ~2g (from potatoes and spices)
• Sodium: ~300-400mg (depends on salt and seasoning)